Glass noodle salad Yam Wunsen

Ingredients for 4 servings:

• 5 dried mu-err mushrooms
• 150 g glass noodles
• 2 small chili peppers, red
• 4 tbsp fish sauce
• 1 lime(s), juice
• 1 tbsp brown sugar
• 1 stalk(s) Celery
• 2 spring onions
• 2 shallots
• 1 tomato(s)
• ½ cucumber(s)
• 4 sprigs of coriander
• 1 tbsp peanut oil
• 100 g minced beef
• 1 tsp soy sauce
• 1 tbsp peanuts, unsalted, roasted

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Total time approx. 50 minutes

easy to make, nutty, fresh, inexpensive, suitable for parties

Soak the mushrooms in warm water for about 15 minutes. Place the glass noodles in a bowl, pour boiling water over them, and soak for about 5 minutes. Drain the water and rinse the noodles in very cold water. Then cut the noodles in half a few times with scissors. Place the mushrooms in a sieve and rinse thoroughly under running water. Drain the mushrooms and roughly chop them. Wash the chili peppers, cut them lengthwise, remove the seeds, and cut them into fine strips (I wear disposable gloves for this). Mix 3 tablespoons of fish sauce, lime juice, and sugar in a sufficiently large bowl until the sugar has dissolved. Add the chili strips to the marinade. Trim and wash the vegetables. Cut the celery stalks and the spring onion cores into approximately 2 cm long pieces. Cut the onion bulbs into thin rings. Peel and very finely chop the shallots. Remove the stems from the tomatoes and cut them into eighths. Peel the cucumber and cut into approximately 1/2 cm thin sticks. Add everything to the bowl and stir. Heat the oil in a pan. Sauté the meat and mushrooms for 2 minutes and season with 1 tablespoon of fish sauce and soy sauce. Meanwhile, wash the cilantro, pat dry, and pluck the leaves from the stems. Pour the contents of the pan into the bowl and toss to combine. Sprinkle the salad with peanuts and garnish with the cilantro leaves. Tip: You can also add cooked shrimp without shells. 320 kcal per serving.